Fish Wrapped in Banana Leaves with Chile Rajas and Crema
Recipe GLPR613f3dab4878b6
Delicate white fish fillets are seasoned and topped with roasted poblano chile strips sautéed with sweet onions, then wrapped in softened banana leaves with Mexican crema and baked until tender. This restaurant-quality dish is unwrapped at the table for an elegant presentation.
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Ingredients
1 1/2 lb fresh poblano chiles
1 1/2 lb white onions, halved lengthwise then sliced lengthwise into 1/4-inch strips
3/4 teaspoon salt, divided
3 tablespoons safflower oil
1 lb banana leaves, thawed if frozen
8 (6-ounce) skinless snapper or halibut fillets
1 cup Mexican crema or crème fraîche
Additional crema for drizzling (optional)
Fresh cilantro leaves for garnish
Directions
Roast poblano chiles directly over a gas burner flame on high heat, turning frequently with tongs, until the skin is completely blackened and charred on all sides, about 10 to 12 minutes. (Alternatively, place chiles on a broiler pan about 5 inches from a preheated broiler and turn occasionally until blackened, about 15 minutes.) Transfer the charred chiles to a large bowl and cover tightly with plastic wrap. Let stand undisturbed for 20 minutes to steam.
Once the chiles have cooled enough to handle, gently peel away the blackened skin using your fingertips. Discard the stems and seeds, being careful not to rinse them under water as this removes the chile's flavor. Cut the roasted chiles lengthwise into 1/4-inch-thick strips and set aside.
Heat the safflower oil in a large 12-inch heavy skillet over medium heat. Add the sliced onions and 1/2 teaspoon of salt, then cook, stirring occasionally, until the onions are tender but still have some texture, about 10 minutes. Stir in the roasted chile strips and cook for 1 minute, stirring gently. Taste and adjust seasoning with additional salt as needed. Remove from heat and let cool slightly.
Preheat your oven to 450°F.
Unfold the banana leaves carefully. Using kitchen shears, trim off the tough central rib that runs along the length of each leaf and cut these ribs into 12- to 14-inch strips; these will be used to tie the packets closed. Gently cut the leaf portions into 8 squares, approximately 12 inches on each side, being careful not to tear them. Set aside.
Slowly pass one banana-leaf square across the flame of a gas burner just long enough to soften the waxy outer coating—the leaf will become shiny and pliable. (If using an electric stove, hold the leaf slightly above a moderately high burner element.) Place a fish fillet in the center of the leaf and season lightly with salt. Top the fish with approximately 1/2 cup of the chile-and-onion mixture, then add 2 tablespoons of crema. Fold two opposite sides of the banana leaf over the filling to partially enclose it, then fold in the remaining two sides to create a neat packet. Secure the packet by tying it with one of the banana-leaf rib strips and place it seam-side up on a large baking sheet. Repeat to assemble the remaining 7 packets.
Bake the fish packets in the middle rack of the preheated 450°F oven for 20 minutes. The fish is done when it flakes easily with a fork and reaches an internal temperature of 145°F. Transfer each packet to a large plate or shallow soup bowl for serving.
Carefully cut the banana-leaf tie with scissors and gently unfold the packet at the table (the banana leaves are not eaten). If desired, drizzle with additional crema and garnish with fresh cilantro leaves before serving.
